Wild Salmon Mediterraneo in Phyllo
Recipe type: Seafood
Cuisine: Greek Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 2
Elegant and easy to prepare ahead fresh salmon, wrapped in phyllo and layered with caramelized summer vegetables.
  • 2 6-8 oz. 1 ½” thick Salmon fillets, skin removed
  • 1 cup stewed vegetables*
  • 2 sweet Gherkin (sweet pickles), diced
  • 2 slices Prosciutto, wafer thin
  • ¼ cup melted butter
  • 1 tablespoon chopped fresh mixed herbs (parsley, oregano, sweet marjoram)
  • 1 roll Phyllo Dough (20-24 sheets)
  1. Saute a combination of chopped summer vegetables: onion, bell pepper, eggplant, and tomatoes in olive oil and garlic until just soft and fork tender and liquid reduced. Should not be soupy. Add in diced sweet pickle and cool to room temperature.
  2. Thaw one package of phyllo dough. When room temperature unroll, cover with wax paper and a slightly damp towel until ready to make packets to prevent sheets from drying out. (See link to tips below.)
  3. Melt butter in small saucepan (or microwave in small bowl)
  4. Preheat oven to 400 degrees.
  1. Wrap each fillet in prosciutto.
  2. Layer two sheets of phyllo dough on clean flat surface, brush with melted butter between layers.
  3. Place ½ cup of stewed vegetables on lower third of the sheet, centered with equal space on each side and about 5” from bottom edge.
  4. Layer two more sheets of dough over the vegetables, again brushing with butter and then place the salmon on top.
  5. Top salmon with two more sheets, then begin forming the packet by folding bottom edge of dough over the salmon and rolling it up to the top. Tuck in the sides and the finish should have the seam and side edges on the bottom.
  6. Brush the top of the packet with butter and bake for 35 minutes at 400 degrees. Rotate in oven halfway through and brush on a bit more butter and sprinkle each packet with herbs. Bake until the packet is golden brown.
Recipe by What about the food? at https://whataboutthefood.com/wild-salmon-mediterraneo-in-phyllo/